Butternut Squash Brussels Sprout Gratin is an easy and delicious Thanksgiving or fall side dish! It’s filled with leeks, butternut squash, brussels sprouts, and lots of cheese. It will turn any brussels sprout hater into a fan!
Note: This post has been updated with new photos and a video (below!) on October 30, 2018. The content of this post remains the same from original post, posted in 2015.
I’m pretty sure that my neighbors think that Marc and I eat a LOT of food. Or that we’re feeding a family of 10 in our little three bedroom house. On average, I’d say I go to the grocery store at least five times a week. I usually do one big trip on Saturday. Then again on Sunday since I forgot the heavy cream and tomato paste on Saturday and life cannot. go. on. without the heavy cream and tomato paste.
What is this girl doing with all this food?
Monday I rarely go because I’m busy work work working, but then Tuesday – oh boy. This is my other “day off” during the week since I work four 10 hour days. This is the day when I do a lot of cooking. By this point I’ve already thought of three more recipes that I want to test on my cooking day, so I go to the store after my morning spinning class.
The problem with this is that I usually haven’t thought to make a grocery list for my new recipes, so I go off what I think I will need. Of course this puts me back at the grocery store around noon, when I realize I forgot the lemon and have run out of flour.
So basically, this means my neighbors see me going from my car with bags of groceries almost every time I come home. They have to be thinking “What is this girl doing with all this food?!” Believe me neighbors, I’m wondering the same thing. We do however eat it all. Impressive, yes.
Butternut Squash Brussels Sprout Gratin
When I set out to make this Butternut Squash Brussels Sprout Gratin, however, I wasn’t sure if it would be finished before another load of leftovers took over the fridge (i.e. Friendsgiving). While it’s something Marc would eat and actually enjoy, it’s not something he would eat for leftovers.
Marc rarely eats leftovers, and veggies are definitely not on his short list of leftovers he’ll actually eat. So, it was just me and the gratin.
I’m happy to report that this delicious, brussels sprout filled gratin that I made on Tuesday is G-O-N-E! And I’m writing this on Thursday. Maybe it’s because I’m a brussels sprout feign and a squash freak, but I really loved this dish. And honestly – SO easy.
How To Make Butternut Squash Brussels Sprout Gratin
The squash and brussels sprouts are a great veggie pair, and then along with some creamy leeks, lotsa cheeses, and some cream (or milk), it’s heaven. If heaven were made of veggies. The butternut squash gets roasted first, and the leeks and brussels sprouts are sautéed a little. Then layer everything with cheese and heavy cream, and bake to perfection. By the way, here is another great recipe with butternut squash – Crunchy Honey Butternut Squash Casserole.
Can I Make It in Advance?
Yes! I’ve included instructions on how to make it even easier on Turkey Day by doing most of the work a day in advance. So all you would have to do on Thursday is throw it in the oven. Yer welcome. So if grandma Jane wants you to bring a veggie dish this year and green bean casserole is already spoken for, this is your dish. You’ll turn those crazy b-sprout haters into lovers and be this years Thanksgiving hero. Promise.
- 2 tbsp olive oil
- 1 medium butternut squash ~4 cups, peeled, deseeded and diced
- 1 leek white and light green part sliced
- 1 tbsp sage
- 3 cups brussels sprouts halved
- 1 1/2 cups shredded Gruyere cheese
- 1 cup heavy cream or half and half
- salt and pepper
- Preheat oven to 400 degrees F.
- Toss butternut squash in 1 tbsp olive oil, season with salt and pepper, and place on baking sheet.
- Roast in preheated oven for 20 minutes, until butternut squash is just beginning to soften.
- Meanwhile, heat olive oil over medium heat.
- Add leaks and sage and cook about 10 minutes, or until they are softened.
- Add brussels sprouts and cook another 5 minutes, until they are slightly cooked. Season with salt and pepper.
- Once squash is done, reduce oven temperature to 375 degrees F.
- In 9x13" baking dish, add half of the leek and brussels sprout mixture.
- Top with half of the butternut squash mixture.
- Top butternut squash with half of the cheese.
- Repeat with remaining ingredients.
- Pour cream over entire casserole.
- At this point you can either cover with foil and refrigerate to bake later, or bake now.
- Bake in preheated oven for 35-40 minutes (40-45 minutes if gratin was chilled), until gratin is bubbling and cheese is melted through.
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